With just a handful of nutritious ingredients, you can bake up super easy Banana-Oatmeal Muffins to share with the kids. Bonus: These store so well in the fridge for days!

banana oatmeal muffins on blue plate with child's hand

Banana Oatmeal Muffins

Almost every week, I make a batch of healthy muffins to have on hand for easy breakfasts, snacks, and lunches. I love that they can sit in the fridge and still taste great a few days later—and that they’re packed with enough nutrition that they’re a good quick meal option. My kids (like many, I’m sure!) enjoy muffins, but just putting a few chocolate chips on top transforms them into something they’re SUPER excited to eat.

To make these muffins we blend up whole grain oats with Greek yogurt or milk, eggs, bananas, and a few pantry staples. You pour the batter from the blender right into the muffin pan so the method is seriously doable…even if you have only one free hand!

The combination delivers protein, fiber, and potassium—as well as some of the fats toddlers need to grow—in an easy to eat format.

We like to eat these muffins cold right out of the fridge, but you can also serve them slightly warm. You can dice them up as needed for younger kids.

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Ingredients You Need

To make this banana-oatmeal muffin recipe you’ll need the following ingredients on hand. Most of them are pantry staples, so you might have some already.

ingredients-in-banana-oatmeal-muffins
  • Rolled oats: I use oats here since they blend into a flour and add fiber and complex carbohydrates to make a satisfying muffin.
  • Super ripe bananas: These muffins will have the best flavor if you use ripe bananas with some brown spots, as the brown spots indicate natural sweetness.
  • Plain Greek yogurt (or milk): You can use either option and have similar results. The muffins will have slightly more protein with Greek yogurt.
  • Eggs: Eggs add structure to the banana muffins and help the batter hold together nicely.
  • Maple syrup: You can add maple syrup or honey to sweeten these muffins. To make without added sugars, omit this and add 2 tablespoons milk to make up the liquid amount.
  • Vanilla extract: A little vanilla adds nice flavor to these oatmeal muffins.
  • Cinnamon: This pairs so nicely with the flavor of the ripe bananas.
  • Baking soda: This is key to the muffins baking through and rising, so be sure yours is fresh.

TIP: You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.

Step-by-Step Instructions

Here’s a look at the process of how to make these banana muffins. Scroll down to the bottom of the post for the full information.

how to make banana oatmeal muffins in grid fo 4 steps.
  1. Place the oats into a food processor or blender to make a coarse flour. Add the rest of the ingredients except the chocolate chips, if using.
  2. Blend until very smooth, stopping to scrape down the sides of the blender if needed.
  3. Divide among muffin cups and top with chocolate chips if using.
  4. Bake. Transfer to a wire rack to cool.

TIP: Use bananas with a lot of brown spots for the best natural sweetness and flavor. You know, those ones that have been sitting on the counter ignored all week and need to be used up!

banana-oatmeal-muffins-on-wire-rack

Frequently Asked Questions

What can I use in place of maple syrup?

You can try using honey if you prefer.

Can I make these muffins without a blender?

You can make these in a food processor if you prefer. Or to make them by hand, you’ll need to start with store-bought oat flour, mash the bananas with a fork or potato masher until super smooth, and stir everything together in a bowl. I prefer the texture of these when made in a blender or food processor—it’s smoother and more uniform.

Can I make these gluten-free?

I love making flourless muffins with homemade oat flour because they are so easy and have the added benefits of fiber and complex carbohydrates. Just choose gluten-free oats if needed. The oats, which get ground in the food processor or blender, bake up with the banana to create very moist and tender muffins —which are delicious and also easy for toddlers to eat.

How long can I store these muffins?

These muffins can store in the fridge in an airtight container for 3-5 days. Or in the freezer in a zip top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.

banana oatmeal muffins with chocolate chips with toddler hand

Mini Banana Muffins

To make these as mini muffins, grease a mini muffin tin and pour the batter about ¾ of the way full in each muffin cup. Bake for 12-14 minutes or until a cake tester inserted into the center of a muffin comes out clean. Follow the rest of the instructions in the recipe below.

How to Store

These muffins can store in the fridge in an airtight container for 3-5 days. Or, freeze the muffins in the freezer in a zip-top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.

Best Tips for Success

  • For mini muffins, bake for 12-14 minutes or until a cake tester inserted into the centers comes out clean.
  • Dairy-free: Use plain nondairy milk.
  • For the best flavor and natural sweetness, use very ripe bananas with a lot of brown spots.
  • To make these without a blender, use store-bought oat flour, mash the banana very smooth, and mix together in a mixing bowl.
  • You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
  • Add a few chocolate chips to the tops of each muffin if desired.

Related Recipes


I’d love to hear your feedback on this recipe if you try it so please comment below!

banana oatmeal muffins

Banana Oatmeal Muffins (SO Good!)

With just a handful of nutritious ingredients, you can bake up super easy Banana Oatmeal Muffins to share with the kids. For the best flavor and sweetness, use bananas with a lot of brown spots. Bonus: These store so well in the fridge for days!
4.97 from 237 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Cuisine American
Course Breakfast
Calories 156kcal
Servings 10 muffins

Ingredients

  • 2 cups rolled oats
  • 2 cups sliced bananas (about 2 medium, very ripe)
  • 6 ounces milk (or plain whole-milk Greek yogurt)
  • 1/3 cup maple syrup
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/4 cup chocolate chips (optional)

Instructions

  • Preheat the oven to 375 degrees F and grease 10 cups of a standard-size muffin tin.
  • Place the oats into a food processor or blender. Grind for about 30 seconds or until they resemble a coarse flour.
  • Add the rest of the ingredients except the chocolate chips, if using.
  • Blend until very smooth, stopping to scrape down the sides of the blender if needed.
  • Divide among 10 muffin cups. You want each cup to be about ¾ full. Top with chocolate chips if using.
  • Bake for 20-22 minutes or until firm to the touch and lightly golden brown around the edges. Let cool in the pan for 5-10 minutes, then transfer to a wire rack (or just tilt a bit in the pan to let air flow underneath) to cool.
  • Serve warm, at room temperature, or chilled.

Video

Notes

  • These muffins can store in the fridge in an airtight container for 3-5 days or in the freezer in a zip-top freezer bag for up to 3 months. Thaw in the fridge or at room temperature.
  • Mini muffins: Use a mini muffin pan bake for 12-14 minutes or until a cake tester inserted into the centers comes out clean.
  • Dairy-free: Use nondairy milk.
  • To make without a blender: Use store-bought oat flour instead of rolled oats, mash the banana very smooth, and mix together in a mixing bowl.
  • You can use either Greek yogurt or milk in these muffins. Yogurt will make for slightly flatter muffins, but they will taste the same.
  • Add a few chocolate chips to the tops of each muffin if desired.
  • Serve cold or slightly warmed. Dice up for younger eaters as needed.

Nutrition

Serving: 1muffin, Calories: 156kcal, Carbohydrates: 28g, Protein: 4g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 35mg, Sodium: 133mg, Potassium: 226mg, Fiber: 3g, Sugar: 13g, Vitamin A: 95IU, Vitamin C: 3mg, Calcium: 48mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

This post was originally posted on July 19, 2019.

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Comments

  1. 5 stars
    These are delicious! I made them without chocolate chips for my daughter and with chocolate chips for myself. I’ll be making these again soon!

  2. My son loves these cupcake, however the school has a no egg policy, what can i used to substitute the eggs?

  3. 5 stars
    My son loves these muffins, but at school we have a no eggs policy. What can i use to substitute the eggs?

  4. 5 stars
    Made this today for my 12 month old baby and I’m so glad I did. I had this recipe bookmarked for a while now. I did half the quantity to trial it out. It came out so good! I omitted the maple syrup and chocolate chips.

  5. 5 stars
    Delicious! Made these today with my 2.5 year old and they were easy and fun to make. He couldn’t get enough of them. We subbed blueberries for the chocolate chips. Thanks for another great recipe!!

  6. 5 stars
    I forgot to add one of the bananas 🙈 even then, they turned out really good and crumbly…a bit scone like. Taste is very good especially because of the coconut. We ate them with a bit jam to replenish the lost moisture.

  7. 5 stars
    really great recipe! I have not put any sweetener as my bananas were too ripe, and I used almond milk, so it was the perfect amount of sweet for me. Thanks so much for sharing! I will def use this recipe from now on!

  8. 5 stars
    These are great! I added 2 tbsp of hemp seeds and 2 tbsp of pumpkin seeds to the oats for the initial blend, and used Kodiak Protein Oats to boost the protein a bit more. After adding some bittersweet chocolate chips, they’re really hard to stop eating!

  9. I LOVE how you just got straight to the recipe! I’m trying it first thing in the morning to give to 2 dear friends who are not toddlers, but deserve and healthy oaty treat- review to come.

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